Kang Kong Blachan (Malaysia/ Singapore)

250 g (9 oz) fresh kang kong (water spinach)

1 tablespoon shrimp paste

2 tablespoons dried shrimps, soaked until soft

4 red chillies

4 cloves garlic

4 tablespoons oil

150 ml (2/3 cup less 1 tablespoon) water

Method:

Cut off and discard about 1 inch from root ends of kang kong. Slice stalks into 7.5 cm (3 inch) lengths, then rinse thoroughly in a basin of cold water to remove sand and grit. Drain.

Grind shrimp paste with dried shrmps, chillies, and garlic until fine. Heat oil in wok over medium-high heat and fry paste vigorously for 3-4 minutes until fragrant.

Add kang kong and stir fry for 2 minutes, then add water and stir 1 minute more. Serve immediately with plain rice.

A varint recipe for Kangkong Belacan is at this link (http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm).

The link below provides simple Thai recipes for using Ipomoea aquatica, known in Thai as phak bung.  http://www.ezythaicooking.com/free_recipes/crispy_swamp_cabbage_salad.html

2 bunches of fresh kang kong 

6 tablespoons butter

3 tablespoons flour

1 cup milk

1 teaspoon salt

1 teaspoon  pepper

2 eggs – hard boiled – cut in halves

4 slices of bread (1cm thick) fried with a bit of butter

Creamy Ipomoea aquatica(Singapore)

Method:

wash kang kong in cold water.

melt 3 tablespoons butter in a saucepan, add kang kong, cover. 

In a separate pan, melt 3 tablespoons butter and add the flour. Cook for 2 minutes and add the milk. Add salt and pepper and cook until thickened.

Pour this creamy sauce in the kang kong  andcook for 10 minutes.

Serve with eggs and bread on side.  Makes 4 servings.